Sticky Toffee Fig and Walnut Pudding Recipe
A rich, crowd-pleasing sticky toffee pudding made with dried figs and walnuts, baked in one dish and finished with a warm, glossy toffee sauce. Recipe from Le Creuset.
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Ingredients
Pudding
- 200 grams dried figs roughly chopped
- 1 tsp bicarbonate of soda
- 400 ml boiling water
- 100 grams salted butter softened
- 200 grams soft light brown sugar muscovado or Demerara work well
- 4 large free-range eggs
- 1 tsp vanilla extract
- 350 grams self-raising flour
- 100 grams walnuts roughly chopped
Toffee sauce
- 350 grams light soft brown sugar
- 150 grams salted butter
- 400 ml cream
- 1 tsp vanilla extract
- 100 grams walnuts toasted and roughly chopped
- 3 to 4 Tbsp molasses optional, to darken and deepen the sauce
Instructions
- Preheat the oven to 180°C (350°F). Grease a large Le Creuset Heritage Rectangular Roasting Dish generously with butter or non-stick cooking spray.
- Place the chopped figs in a bowl with the bicarbonate of soda. Pour over 400ml of boiling water and stir well. Set aside to soak for 10 minutes.
- Using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.
- Add the vanilla extract. Add the eggs one at a time, beating well after each addition. The mixture may look slightly curdled at this point — that's fine.
- Add the flour and mix briefly until just combined. Add the chopped walnuts and the figs along with all of their soaking liquid. Mix until everything is incorporated.
- Pour the batter into the prepared dish. Bake for 30 to 35 minutes until springy to the touch and a skewer inserted into the centre comes out clean.
- While the pudding bakes, make the toffee sauce. Combine the sugar, butter, cream and vanilla in a small saucepan over low heat, stirring until the sugar dissolves and the sauce is smooth. Add the molasses if using.
- As soon as the pudding comes out of the oven, pour half the toffee sauce over the top and leave it to absorb. Return the remaining sauce to low heat and stir for a further 10 minutes until thickened and glossy. Scatter the toasted walnuts over the pudding.
- Serve warm with the remaining toffee sauce in a warm jug alongside. Vanilla bean ice cream or whipped cream on the side.
Notes
Toast your walnuts: Dry-toast them in a pan over medium heat for 3 to 4 minutes until fragrant. It makes a noticeable difference to the flavour and crunch.
Molasses: Adding 3 to 4 Tbsp of molasses to the sauce is optional but gives a deeper colour and a slightly more complex, treacle-like flavour. Recommended.
Scaling down: Halve all ingredients for a pudding that serves 6. Bake in a smaller dish at the same temperature and check at 25 to 30 minutes.
Storage: Cool completely before storing. Keep the pudding covered in the fridge for up to 4 days and the toffee sauce in a sealed jar for up to 1 week.
Reheating: Warm individual portions in the microwave in 30-second bursts. Reheat the sauce gently in a small pot or microwave until pourable.
Freezing: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge and warm before serving. Freeze the sauce separately.
Servings: 12